Ponche Navideño—Warm Fruit Punch

*Tejocotes (pronounced teh-hoh-COH-tehs), the fruit of the Mexican hawthorn tree, are an essential ingredient in ponche, as they add flavor and texture that cannot be obtained from any other element. Fresh tejocotes can be very hard to obtain outside of Mexico, but will often appear in frozen or jarred form in Hispanic food markets in the United States.

1. Gather the ingredients.

2. Soak tamarind pods and fresh tejocotes in very hot (but not boiling) water for about an hour. (If tejocotes are frozen, canned, or from a jar, they do not need to be soaked.)

3. Bring the 10 quarts of water to a boil in a very large pot, then reduce to a slow simmer.

4. Remove tamarind and tejocotes from soaking water and discard water. Remove brittle shells from tamarind; squeeze out seeds from pulp.

5. Cut tejocotes into quarters, removing skin. Add tamarind pulp and tejocotes to simmering water.

6. Cut guavas into quarters and add to pot. Add piloncillo, prunes, pears, orange juice, apple, walnuts, cinnamon, and cloves.

7. Chop or slice sugar cane into chunks (removing the tough outer layer, if necessary) and add it to the punch.

8. Simmer, uncovered, for about an hour, stirring occasionally.

9. Remove cinnamon sticks before serving to facilitate pouring. Use a ladle to pour liquid and chunks of fruit into large mugs. Provide spoons so that your guests can eat the fruit while sipping the hot liquid.

   Variation with Brandy

   Mix in an ounce of brandy per serving. Or—if everyone present is willing and able to imbibe—add the entire pint to the batch right before serving. Store any leftover punch in the refrigerator. Reheat the next day and enjoy it again.